Ingredients

FOR THE SHORTCAKE

• 2 pt. 

  fresh strawberries, sliced

• 1/4 c. 

  plus 3 tbsp. sugar, divided

• Cooking spray, for pan

• 2 1/4 c. 

  all-purpose flour

• 2 tsp. 

  baking powder

• 1/2 tsp. 

  baking soda

• 1/4 tsp. 

  kosher salt

• 1 1/2 c. 

  heavy cream

FOR THE WHIPPED CREAM

• 1 1/2 c. 

  heavy cream

• 1 1/2 tsp. 

  pure vanilla extract

Directions

• Directions

• Step 1In a large bowl, combine strawberries and 3 tablespoons sugar and toss until coated. Refrigerate, 30 minutes, or up to 1 hour.
• Step 2Preheat oven to 400° and spray an 8”-x-8” baking pan with cooking spray. Stir together flour, remaining 1/4 cup sugar, baking powder, baking soda, and salt in a large bowl. Pour in heavy cream and stir until just combined.
• Step 3Drop dough into prepared pan and press down evenly. Bake until edges are golden and a toothpick comes out clean, 18 to 20 minutes. Let cool.
• Step 4Meanwhile, make whipped cream topping: In a large bowl using a hand mixer or in the bowl of a stand mixer using the whisk attachment, beat heavy cream and vanilla until soft peaks form, 2 to 3 minutes. Keep chilled until ready to serve.
• Step 5To serve, slice cake into 12 pieces. Top bottom shortcake with sugared strawberries, then a second shortcake. Dollop with whipped cream.